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WorksheetsChicknwich Refresher 1
Total questions: 15
Worksheet time: 8mins
Cooking Time of Chicken fillet using split vat fryer is ____
3:00 Minutes
3:30 Minutes
4:15 minutes
4:30 minutes
What is the Primary Shelf life of Garlic Mayo Dressing?
DP + 180 days Chiller Temp
DP + 210 days Room Temp
DP + 210 days Chiller Temp
DP + 180 days Room Temp
What is the Maximum Acceptable Frymaster Fryer Recovery Rate?
2:00 minutes
2:15 minutes
2:25 minutes
2:30 minutes
What is the Secondary Shelf life of Chicken Fillet Breading?
DO + 7days
Chiller Temp
DO + 7days
Room Temp
DO + 6days
Room Temp
DO + 6days
Chiller Temp
Perform proper handwashing before touching handle of frybasket to ensure food safety.
True
False
The following are the probable cause of Cooked Chicken Fillet being too dark, burnt and Dry. Except for;
Fryer Temperature is too high.
Cooking time is too long.
Over Loaded fryer
Prolonged staging at room temp.
What is the Holding time of Cooked chicken fillet at Chickenjoy warmer?
30 Minutes
1 Hour
15 Minute
45 Minutes
What is the minimum Cooked Temperature of Chicken Fillet?
165 F
180 F
210 F
140 F
Spread one (1) heaping scoop (using scooper #28) of sandwich dressing each on the toasted sides of the bun heel and crown
True
False
Holding Time of Garlic Mayo Dressing is__?
6 hours Over Ice
8 Hours over ice
8 hours Room temp
6 hours Room Temp
During breading, how much filtered water is needed to moisten 1 - 2 pieces of chicken fillet?
1 gravy ladle
1 1/2 gravy ladle
1/2 gravy ladle
2 gravy ladle
What is the draining time of fried chicken fillet?
10 seconds
15 seconds
30 seconds
1 minute
The probable cause of undercooked chicken fillet are Slow fryer recovery rate and Over loaded fryer.
True
False
What is the tertiary shelf life of the Chicken fillet breading?
DT + 7 days
Room Temp
DO + 7 days
Room Temp
DT + 6 days
Room Temp
DO + 6 days
Room Temp
What is the standard Thawing time for Chicken Fillet?
24 hours
48 hours
24 - 48 hours
None of the above
